SC - mustard flour

[Jenne Heise]

That butter beer receipe sounds just wonderful!  Did you serve it warm or
cold?

- ----- Original Message -----
From: "Susan Fox-Davis" <selene at earthlink.net>
To: <sca-cooks at ansteorra.org>
Sent: Wednesday, October 18, 2000 1:29 PM
Subject: SC - OOP: Re: Harry Potter foodies


> Returning to one of our silly Pennsic topics, now that Gunther's away...
>
> Just this past weekend, I tested a concoction of Canada Dry club soda
[very fine
> bubbles!] with Torani "Almond Roca" buttery toffee flavored syrup on a
senior
> herald's kids, big Harry fans.  They wanted more syrup in it than I did,
but
> pronounced it excellent Butter Beer!  I had to leave the bottle at their
house.
> This is not a huge leap from the regular Italian sodas, come to think of
it.
>
> House-elves, it seems to me, must have more sensitive little pancreases
than humans
> do,  if sugary stuff gets them 'drunk'.  Pass the jerky, Winky!
>
> Selene
>
> Susan Fox-Davis wrote:
>
> > > Me:  [I'm reading too
> > > much Harry Potter... I'm the kind of geek who made Chocolate Frogs for
my
> > > friends when the fourth book came out.]
> > >
> > > Gwynydd:  Yes, but have you yet mastered "Every Flavour Beans", or
"Butter
> > > Beer".
> > > These are the things my daughter wants to taste!
> >
> > In the place of Every Flavour Beans I bought the 39-flavor mixed Jelly
Belly
> > beans, which come in a dizzying variety of taste treats whilst omitting
the
> > dangers of earwax and lasagne flavors.
> >
> > Butter Beer I'm still contemplating.  OK, it's suitable for serving to
minors,
> > but gets house-elves tipsy, and can be served hot or cold.  "Butter"
sounds like
> > an unlikely ingredient for a water-soluble brew, but possibly that's a
reference
> > to the color?  When I get the time [after Iron Chef], perhaps I will put
> > something together with root beer and butter/butterscotch extracts in
fizzy
> > water.
> >
> > Selene
>
>
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